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Study on gelatinization property and edible quality mechanism of rice
Author(s) -
Huang Ting,
Zhu Bo,
Du Xuezhu,
Li Bin,
Wu Xiaofang,
Wang Shishuai
Publication year - 2012
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201100177
Subject(s) - amylose , starch , granule (geology) , swelling , materials science , enthalpy , food science , chemical engineering , chemistry , thermodynamics , composite material , physics , engineering
The different quality of rice in simulated cooking process was investigated by using SEM, FT‐IR, XRD, and DSC methods. The result shows that the starch granules of rice of low amylose content (AC) have more pores and cavities, which directly led to the swelling of rice starch granule. With the change in temperature, the changes in intensity and width of the IR bands showed that the variation in proportion area of crystalline to non‐crystalline was related to AC of rice. According to the interpretative sensitivity of the data obtained, XRD method was suggested adequate for characterizing the pasting property of different quality of rice. Besides, DSC method showed the AC was not relevant to pasting temperature and enthalpy.